Gobi Manchurian Recipe – Crispy Indo-Chinese Cauliflower Delight

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Introduction

Gobi Manchurian is a beloved Indo-Chinese dish that has captured the hearts of foodies all over India and beyond. It combines crispy, deep-fried cauliflower florets with a tangy, spicy, and slightly sweet Manchurian sauce — the perfect appetizer or side dish for any Asian-style meal.

Whether you serve it dry as a starter or with gravy alongside fried rice or noodles, this recipe is guaranteed to be a showstopper. Let’s dive into the world of flavors with this restaurant-style Gobi Manchurian recipe that’s easy to recreate at home!

Table of Contents

  1. What is Gobi Manchurian?

  2. Ingredients for Gobi Manchurian

  3. Step-by-Step Instructions

  4. Tips for the Best Gobi Manchurian

  5. Variations You Can Try

  6. Serving Suggestions

  7. How to Store and Reheat

  8. FAQs

  9. Printable Recipe Card

  10. Conclusion

1. What is Gobi Manchurian?

Gobi Manchurian is a fusion dish born from Chinese cooking techniques and Indian flavors. “Gobi” means cauliflower in Hindi, and “Manchurian” refers to the sauce made with soy sauce, garlic, ginger, and other Asian condiments.

There are two popular versions:

  • Dry Gobi Manchurian – Served as an appetizer or snack.

  • Gobi Manchurian Gravy – Served with rice or noodles.

Today, we're making the dry version, perfect for parties and gatherings.

2. Ingredients for Gobi Manchurian

For the Cauliflower:

  • 1 medium head cauliflower (about 500g), cut into florets

  • Water for blanching

  • Salt, to taste

For the Batter:

  • ½ cup all-purpose flour (maida)

  • ¼ cup cornflour (cornstarch)

  • ½ tsp black pepper

  • Salt to taste

  • ½ tsp red chili powder

  • Water, as needed

  • Oil for deep frying

For the Manchurian Sauce:

  • 1 tbsp oil

  • 1 tbsp garlic, finely chopped

  • 1 tbsp ginger, finely chopped

  • 2–3 green chilies, slit or chopped

  • 1 medium onion, chopped

  • 1 small capsicum (bell pepper), chopped

  • 2 tbsp spring onions (green part), chopped

Sauces:

  • 2 tbsp soy sauce

  • 1 tbsp red chili sauce

  • 1 tbsp tomato ketchup

  • 1 tsp vinegar

  • 1 tsp sugar (optional)

  • Salt to taste

  • 1 tsp cornflour mixed with 2 tbsp water (optional, for thickening)

3. Step-by-Step Instructions

Step 1: Prep the Cauliflower

  1. Wash and cut cauliflower into medium florets.

  2. Bring water to a boil with a pinch of salt. Blanch the florets for 2–3 minutes.

  3. Drain and pat dry using a kitchen towel.

Step 2: Make the Batter

  1. In a mixing bowl, add all-purpose flour, cornflour, salt, pepper, and red chili powder.

  2. Gradually add water to make a thick, smooth batter.

Step 3: Fry the Cauliflower

  1. Heat oil in a deep frying pan.

  2. Dip each floret into the batter, ensuring it's fully coated.

  3. Fry in batches on medium-high heat until golden and crispy.

  4. Remove and drain on paper towels.

Pro Tip: Double fry for extra crispiness — first fry on medium heat until pale golden, then fry again on high heat for 30 seconds.

Step 4: Make the Sauce

  1. Heat 1 tbsp oil in a wok or pan.

  2. Add chopped garlic, ginger, and green chilies. Sauté until aromatic.

  3. Add onions and capsicum. Stir fry on high flame for 2–3 minutes.

  4. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar.

  5. Stir well and cook for 1–2 minutes.

  6. Add the cornflour slurry if you want a slightly thick coating sauce.

Step 5: Toss the Cauliflower

  1. Add the crispy cauliflower to the sauce.

  2. Toss quickly to coat the florets evenly.

  3. Garnish with spring onions and serve immediately.

4. Tips for the Best Gobi Manchurian

  • Pat dry the florets after blanching to ensure crisp frying.

  • Use high heat while stir-frying veggies to retain crunch.

  • Adjust spice level based on your preference. Add extra chili sauce or reduce for a milder taste.

  • Do not overcook the cauliflower in the sauce, or it will lose its crispiness.

5. Variations You Can Try

  • Gravy Version: Add ½ cup water or vegetable broth to the sauce, thicken with more cornflour slurry.

  • Baked Gobi Manchurian: Skip deep frying. Toss the batter-coated cauliflower in oil and bake at 425°F (220°C) for 25–30 minutes.

  • Air-Fried Gobi Manchurian: Use an air fryer at 200°C (390°F) for 20–25 minutes until crisp.

6. Serving Suggestions

Gobi Manchurian is best enjoyed hot and crispy. Pair it with:

  • Veg Fried Rice

  • Hakka Noodles

  • Schezwan Fried Rice

  • As a standalone appetizer with a squeeze of lime

7. How to Store and Reheat

To Store: Keep the fried cauliflower and sauce separately in airtight containers in the fridge for up to 2 days.

To Reheat:

  • Re-fry or bake the florets for crispiness.

  • Warm the sauce and toss just before serving.

8. FAQs

Q. Can I make Gobi Manchurian gluten-free?
Yes! Replace all-purpose flour with rice flour and use gluten-free soy sauce.

Q. Is Gobi Manchurian vegan?
Absolutely. It’s 100% plant-based.

Q. Can I use frozen cauliflower?
Fresh is best, but if using frozen, thaw completely and pat dry before frying.

Q. Why is my Manchurian soggy?
Avoid tossing the florets too early or letting them sit too long in the sauce.

9. Printable Recipe Card

markdown
### Gobi Manchurian (Dry Version)

**Ingredients**  
- 1 head cauliflower, cut and blanched  
- ½ cup all-purpose flour  
- ¼ cup cornflour  
- Spices: chili powder, black pepper, salt  
- Oil for deep frying  
- Garlic, ginger, green chilies, onion, capsicum  
- Sauces: soy sauce, red chili sauce, ketchup, vinegar  

**Instructions**  
1. Blanch and dry cauliflower.  
2. Make a thick batter.  
3. Deep-fry florets until crispy.  
4. Sauté garlic, ginger, chilies, onion, capsicum.  
5. Add sauces, stir well.  
6. Toss florets in sauce. Garnish with spring onions.  

**Serve hot and enjoy!**
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